Vegan Popcorn Chicken

2 cups dried soy chunks (TVP chunks work too)
3 cups vegetable stock
2 cloves of garlic, mashed
1 tsp SIDS SALT & PEPPER
2 cm cube of ginger, grated
½ cup flour
¾ cup vegetable stock
½ cup cornflour
1 cup bread crumbs
1 tbsp garlic powder
1 tsp SIDS CRAZY LEMON
½ tsp salt
DIP:--
1 tbsp chopped fresh dill
⅓ cup sour cream (use soy sour cream for vegan)
SIDS SALT & PEPPER to taste

In a large bowl, combine soy chunks, mashed garlic, ginger, SIDS SALT & PEPPER and fill the bowl with vegetable stock until it covers the soy chunks. Soak for about 20 minutes until the chunks are soft.
Heat a pot with about 2 cm of oil on medium/high heat.
Mix together ½ cup flour and ¾ cup vegetable stock from the soaking soy chunks and whisk until no lumps remain. Divide between two bowls.
Once the chunks are soft and soaked, gently squeeze the excess liquid from the soy chunks and coat in one of the bowls of flour mixture.
Transfer the chunks to a ziploc bag with ½ cup cornflour. Shake until coated, then transfer to the second bowl of flour mixture, coat, then transfer to another ziploc bag that has the garlic powder, bread crumbs, SIDS CRAZY LEMON, and salt.
Fry the chunks in oil in batches until golden. You may need to push them around to fry all sides because they tend to like to float in one way.
Remove and drain on a paper towel.
In a food processor, blend the dill, sour cream, SIDS SALT & PEPPER to make the dip.
Serve the fried chunks with dip and enjoy!